An extremely moist chocolate cupcake and a creamy peanut butter frosting make up these hard to resist Chocolate Peanut Butter Cupcakes.
Well, today begins my next baking series, this time featuring cupcakes! For 5 weeks in a row, I will be publishing a new cupcake recipe, and what better way to start off than with a chocolate peanut butter combination?!
Chocolate Peanut Butter Cupcakes
Cupcake baking series, recipe number 1: Chocolate Peanut Butter Cupcakes.
I am a lover of that iconic chocolate peanut butter combination (who isn't, right?). One of the very first recipes I posted on my blog was this Reese's Peanut Butter Cake, so I knew it was only fitting to create something similar in cupcake form.
This cupcake tastes like a Reese's Peanut Butter Cup, minus the actual candy being present (maybe a future recipe?).
You are going to love this recipe because it's every chocolate-lovers dream. Plus, you get a rich and creamy penaut butter frosting. What could be better, friends?
Why You'll LOVE These Cupcakes:
- They contain both chocolate and peanut butter.
- Requires only simple pantry ingredients.
- The cupcakes are super moist, rich, and chocolatey.
- The peanut butter frosting is beyond smooth and creamy.
- They are easy to make and even easier to eat!
Light, moist, extremely chocolatey, and decadant, those are just a few words to describe these chocolate cupcakes.
Unlike other cupcake batters, this one is very thin, and it's supposed to be that way too. Once baked, these cupcakes turn into a delicious chocolate sponge that stays moist for many days after.
A thicker batter would almost resemble a dense and chewy brownie and that's not what we're looking for here.
Want another reason to love this recipe? You only need one bowl and one whisk to create this cupcake batter. Less clean up and fewer baking tools needed!
Recommended cocoa powder: Hershey's Cocoa Powder
Baking Tips Before Starting:
- Muffin Pans: Because this recipe makes about 14 cupcakes, you'll need two 12-count muffin pans (or one 12-count and one 6-count). Use cupcake liners to line the pans and bake each pan separately.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cupcake Batter: Evenly divide the batter amongst the cupcake liners, only filling them 1/2 way full (about 2 tbsp, and I use my cookie scoop). If you fill them any more than that the cupcakes will have large muffin tops and risk sinking once cooled.
- Leftovers: Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
- Make Ahead Instructions: You can prepare the cupcakes 1 day in advance. Wrap each cupcake individually with plastic wrap and place them into an airtight container or large zip-up bag on the counter. Frost the next day and serve.
Ingredients In Chocolate Peanut Butter Cupcakes:
These chocolate peanut butter cupcakes require only simple pantry ingredients. Most of which you probably have in your kitchens right now.
- All-Purpose Flour: The main structure for the cupcakes. Make sure you spoon and level the flour when measuring (see the note above under "Baking Tips").
- Sugar: Adds sweetness.
- Cocoa Powder: I recommend Hershey's unsweetened natural cocoa powder. Make sure to sift the cocoa powder first.
- Baking Soda & Powder: Helps the cupcakes to rise when baking.
- Salt: Enhances all of the other flavors.
- Egg: One large egg helps to bind everything together.
- Milk: I used 2 %. This helps to create a moist interior.
- Warm Water: Thins out the batter a little bit.
- Vegetable Oil: You can also use canola oil. This helps keep the cupcakes moist.
- Vanilla Extract: Adds extra flavor to both the cupcakes and frosting.
- Unsalted Butter: Make sure this is at room temperature.
- Peanut Butter: Creamy peanut butter works best for a smooth frosting. I used Skippy's Creamy Peanut Butter.
- Powdered Sugar: Used to sweeten and thicken the frosting.
- Heavy Cream: This helps to thin out the frosting while also keeping it creamy. I do not recommend using milk. Milk is too thin for this frosting.
How To Make Chocolate Peanut Butter Cupcakes:
With just one bowl and 10 minutes of prep, these cupcakes come together so quickly!
- Dry Ingredients: Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
- Wet Ingredients: Add the egg, milk, warm water, vegetable oil, and vanilla extract. Whisk until combined.
- Bake: Divide the batter amongst the cupcake liners, filling them only 1/2 way, and bake for 14-16 minutes. Cool completely before frosting.
- Peanut Butter Frosting: Cream together the butter, peanut butter, and vanilla extract until combined. Add the powdered sugar, 1/2 cup at a time, until incorporated. Then add the heavy cream and powdered sugar and beat until light and creamy.
- Assemble: Pipe the peanut butter frosting on the cooled chocolate cupcakes. This recipe makes about 14 cupcakes.
Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days.
If you want to make the cupcakes 1 day in advance, simply wrap each cupcake individually with plastic wrap and place them into an airtight container or large zip-up bag on the counter.
Frost the cupcakes the next day and serve.
Recommended Baking Tools:
I hope you enjoy this chocolate peanut butter cupcake that is the first of five in my cupcake baking series!
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More Cupcake Recipes To Try:
Chocolate Peanut Butter Cupcakes
- Two 12-Count Muffin Pans
- Cupcake Liners
- Mixing Bowl
- 1 cup all-purpose flour
- 1 cup sugar
- 1/4 cup plus 2 tbsp cocoa powder, sifted
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 1/2 cup milk
- 1/2 cup warm water
- 1/3 cup vegetable oil (or canola oil)
- 1 tsp vanilla extract
Peanut Butter Frosting:
- 1/2 cup unsalted butter, room temperature
- 3/4 cup creamy peanut butter
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 1/8 tsp salt
- Preheat the oven to 350 degrees and line two 12-count muffin pans with 14 cupcake liners. Set aside.
- Chocolate Cupcakes: In a large bowl, whisk together the flour, sugar, sifted cocoa powder, baking soda, baking powder, and salt. Then add the egg, milk, warm water, vegetable oil, and vanilla extract and whisk until combined (the batter will be thin).
- Fill the cupcake liners 1/2 way full (see note below) and bake for 14-16 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Allow them to cool in the pan for 5 minutes and then transfer them over to a wire rack to finish cooling. *Bake each muffin pan separately.
- Peanut Butter Frosting: In the bowl of an electric stand mixer using the paddle attachment, cream together the butter, peanut butter, and vanilla extract on medium-high speed until fully combined and creamy (about 1-2 minutes). You may need to scrape down the sides of the bowl a few times.
- Reduce the speed to low and add a 1/2 cup of powdered sugar at a time until combined. Once all of the powdered sugar has been incorporated, add the heavy cream and salt. Increase the speed to medium-high and beat the frosting until light and fluffy (about 1-2 minutes).
- Frost the cooled cupcakes. I placed the peanut butter frosting in a piping bag and used the Wilton 1M piping tip. Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days.